Crispy Chicken Sliders

FOR THE SPICY MAYO: Mix together avocado oil mayo, 1 minced garlic clove and sriracha to taste.

FOR THE CRISPY CHICKEN: Place the chicken breasts on a cutting board and cut them in half horizontally. Cover with parchment paper or plastic wrap and use a meat mallet to pound the chicken to a ¼-inch thickness. Cut into smaller pieces to match the size of the bun. Pat dry with paper towel. Season both sides of the chicken with the salt, garlic powder, pepper and set aside.

In a bowl, whisk the egg and mustard until well combined. Pour the panko into a separate bowl. Set the bowls next to each other for dredging.

In a large nonstick skillet, pour avocado oil to make sure it fully covers the pan. Heat the oil over medium heat until shimmering.

Dip a piece of chicken first in the egg mixture and shake off the excess. Then, dip the chicken in the panko from both sides until fully covered. Transfer the chicken into the pan and fry until golden brown on both sides and cooked through, about 3 minutes per side. Internal temperature should be 165F. Transfer the cooked chicken to a plate lined with paper towels to let drain excess oil. Repeat with the remaining pieces of chicken.

Assemble the sliders: Lather the bun with spicy Mayo. Top each with the crispy chicken, a pickle, sliced tomato, and lettuce. Enjoy!